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The Wine Regulations 2011

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Regulation 6(1)

[F1SCHEDULE 1U.K.Protected geographical indications

Textual Amendments

IntroductoryU.K.

1.  This Schedule sets out the names, geographical areas and applicable requirements for the purposes of [F2Article 94(2)(h) of Regulation (EU) 2013] for the protected geographical indications “English Regional” and “Welsh Regional”.

Textual Amendments

Names and geographical areasU.K.

2.  The geographical area in relation to the protected geographical indication—

(a)“English Regional” is England; and

(b)“Welsh Regional” is Wales.

Applicable requirements for wine other than quality sparkling wineU.K.

3.—(1) The applicable requirements for wine other than quality sparkling wine are as follows.

(2) The wine must come from a batch of wine—

(a)for which the maximum yield for each hectare of land cultivated with vines for producing the wine was 100 hectolitres;

(b)that has been organoleptically tested to be free from taints; and

(c)that meets the standards set out in the following table.

Standards for wine other than quality sparkling wine (PGIs)

FactorStandard to be met
Actual alcoholic strengthA minimum of 8.5%.
Total acidityA minimum of 4 grams per litre expressed as tartaric acid.
Volatile acidity

In the case of grape must in fermentation, a maximum of 18 milliequivalents per litre;

In the case of white and rosé wines, 18 milliequivalents per litre;

In the case of red wine, 20 milliequivalents per litre.

Total sulphur dioxide

In the case of wine with more than 45 grams per litre of residual sugar, a maximum of 300 milligrams per litre;

In the case of red wine with less than 45 grams per litre but not less than 5 grams per litre of residual sugar, a maximum of 200 milligrams per litre;

In the case of white or rosé wine with less than 45 grams per litre but not less than 5 grams per litre of residual sugar, a maximum of 250 milligrams per litre;

In the case of red wine with less than 5 grams per litre of residual sugar, a maximum of 150 milligrams per litre;

In the case of white or rosé wine with less than 5 grams per litre of residual sugar, a maximum of 200 milligrams per litre.

Free sulphur dioxide

In the case of a dry wine, a maximum of 45 milligrams per litre;

In the case of any other wine, a maximum of 60 milligrams per litre.

CopperA maximum of 0.5 milligrams per litre.
IronA maximum of 8 milligrams per litre.
SterilityThere must be no indication of yeasts or bacteria likely to cause spoilage.
Protein stabilityThe wine must remain unchanged in appearance after being held at 70ºC for 15 minutes and subsequently cooled to 20ºC.

Applicable requirements for quality sparkling wineU.K.

4.—(1) The applicable requirements for quality sparkling wine are as follows.

(2) The wine must come from a batch of wine—

(a)for which the maximum yield for each hectare of land cultivated with vines for producing the wine was 100 hectolitres;

(b)that—

(i)is produced from cuveés with a total alcoholic strength of 9% or more by volume;

(ii)has been obtained by secondary alcoholic fermentation of fresh grapes, grape must or wine in the bottle;

(iii)has had a minimum of nine months of uninterrupted secondary fermentation, within the same undertaking, on the yeast lees, which has subsequently been removed by disgorgement; and

(iv)has been organoleptically tested to be free from taints; and

(c)that meets the standards set out in the following table.

Standards for quality sparkling wine (PGIs)

FactorStandard to be met
Natural alcoholA minimum of 6% before enrichment.
Actual alcoholic strengthA minimum of 10%.
Total acidityA minimum of 4 grams per litre expressed as tartaric acid.
Volatile acidityA maximum of 18 milliequivalents per litre.
Total sulphur dioxideA maximum of 185 milligrams per litre.
CopperA maximum of 0.5 milligrams per litre.
IronA maximum of 8 milligrams per litre.
Chill stabilityThere must be no crystal deposits when the wine is held at 2°C for 36 hours.
PressureThe wine must be at a pressure of not less than 3.5 bars when measured at 20°C.]

Regulation 6(2)

[F3SCHEDULE 2U.K.Protected designations of origin

Textual Amendments

IntroductoryU.K.

1.  This Schedule sets out the names, geographical areas and applicable requirements for the purposes of [F4Article 94(2)(h) of Regulation (EU) 2013] for the protected designations of origin, “English” and “Welsh”.

Textual Amendments

Names and geographical areasU.K.

2.  The geographical area in relation to the protected designation of origin—

(a)“English” (which applies in respect of wine and quality sparkling wine) is England; and

(b)“Welsh” (which applies in respect of wine and quality sparkling wine) is Wales.

Applicable requirements for wine other than quality sparkling wineU.K.

3.—(1) The applicable requirements for wine other than quality sparkling wine are as follows.

(2) The wine must come from a batch of wine—

(a)for which the maximum yield for each hectare of land cultivated with vines for producing the wine was 80 hectolitres;

(b)for which the vines were grown at or below 220 metres above sea level;

(c)that has been organoleptically tested to be free from taints; and

(d)that meets the standards set out in the following table.

Standards for wine other than quality sparkling wine (PDOs)

FactorStandard to be met
Natural alcoholA minimum of 6% before enrichment.
Actual alcoholic strength8.5% in the case of wine having a natural alcoholic strength of less than 10%.
Total alcoholic strengthA minimum of 9%.
Total acidityA minimum of 4 grams per litre expressed as tartaric acid.
Volatile acidity

In the case of grape must in fermentation, a maximum of 18 milliequivalents per litre;

In the case of white and rosé wine, a maximum of 18 milliequivalents per litre;

In the case of red wine, a maximum of 20 milliequivalents per litre.

Total sulphur dioxide

In the case of wine with more than 45 grams per litre of residual sugar, a maximum of 300 milligrams per litre;

In the case of red wine with less than 45 grams per litre but not less than 5 grams per litre of residual sugar, a maximum of 200 milligrams per litre;

In the case of white or rosé wine with less than 45 grams per litre, but not less than 5 grams per litre of residual sugar, a maximum of 250 milligrams per litre;

In the case of red wine with less than 5 grams per litre of residual sugar, a maximum of 150 milligrams per litre;

In the case of white or rosé wine with less than 5 grams per litre of residual sugar, a maximum of 200 milligrams per litre.

Free sulphur dioxide

In the case of a dry wine, a maximum of 45milligrams per litre;

In the case of any other wine, a maximum of 60 milligrams per litre.

CopperA maximum of 0.5 milligrams per litre.
IronA maximum of 8 milligrams per litre.
SterilityThere must be no indication of yeasts or bacteria likely to cause spoilage.
Protein stabilityThe wine must remain unchanged in appearance after being held at 70°C for 15 minutes and subsequently cooled to 20°C.

Applicable requirements for quality sparkling wineU.K.

4.—(1) The applicable requirements for quality sparkling wine are as follows.

(2) The wine must come from a batch of wine—

(a)for which the maximum yield for each hectare of land cultivated with vines for producing the wine was 80 hectolitres;

(b)that is produced in the protected designation of origin from vines of any of the following varieties—

(i)Chardonnay;

(ii)Pinot Noir;

(iii)Pinot Noir Précoce;

(iv)Pinot Meunier;

(v)Pinot Blanc;

(vi)Pinot Gris;

(c)that—

(i)is produced from cuveés with a total alcoholic strength of 9% or more by volume;

(ii)has been obtained by first or second alcoholic fermentation of fresh grapes, grape must or wine;

(iii)has been subject to secondary fermentation in the bottle;

(iv)has had a minimum of nine months of uninterrupted secondary fermentation within the same undertaking on the yeast lees, which have subsequently been removed by disgorgement;

(v)when the container is opened, releases carbon dioxide derived exclusively from fermentation; and

(vi)has been organoleptically tested to be free from taints and other faults; and

(d)that meets the standards set out in the following table.

Standards for quality sparkling wine (PDOs)

FactorStandard to be met
Natural alcoholA minimum of 6% before enrichment of the must.
Actual alcoholic strengthA minimum of 10%.
Total acidityA minimum of 4 grams per litre expressed as tartaric acid.
Volatile acidity

A maximum of 18 milliequivalents per litre;

Total sulphur dioxideA maximum of 185 milligrams per litre.
CopperA maximum of 0.5 milligrams per litre.
IronA maximum of 8 milligrams per litre.
Chill stabilityThere must be no crystal deposits when the wine is held at 2°C for 36 hours.
PressureThe wine must be at a pressure of not less than 3.5 bars when measured at 20°C, but this requirement does not apply when it is in 25 centilitre bottles.]

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